Rich and Cheesy Ham and Asparagus Noodle Casserole
photo by Aunt Paula
- Ready In:
- 1hr
- Ingredients:
- 11
- Serves:
-
6-8
ingredients
- 1.5 (10 3/4 ounce) cans cream of mushroom soup
- 1 1⁄4 cups sour cream
- 1⁄3 cup milk
- 2 cups shredded kraft Italian cheese blend (8 oz. package)
- 3 cups cooked ham, cubed bite-sized
- 1 (4 1/2 ounce) jar Green Giant sliced mushrooms, drained
- 1 teaspoon instant minced onion
- fresh coarse ground black pepper, to taste
- 1 1⁄2 cups raw asparagus, cut into 1-inch pieces
- 3 cups uncooked wide or dumpling egg noodles
- 1 1⁄2 - 2 cups finely crushed ruffles potato chips
directions
- In large bowl, mix together well the first 4 ingredients.
- Gently fold in rest of ingredients except noodles and potato chips.
- Cook noodles 1 minute less than shortest time on directions. *I cooked mine for 6 minutes.
- Fold in noodles.
- Pour/spoon into lightly greased 13x9 baking dish.
- Top with crushed potato chips.
- Bake in 350 oven for 35 minutes til bubbly!
- *Do not precook asparagus.
- **Can sub a 10 oz. box frozen chopped broccoli, thawed and drained, for the asparagus if preferred.
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Reviews
-
i got creative b/c i'm working with leftovers, but this was good! left out mushrooms & onion - subbed chix broth for milk and 1c sharp white cheddar/1c sharp cheddar & honeybaked ham for the ham. yum yum yum. thanks so much for providing a workable recipe that tastes great. will try again per your direx exactly!
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This recipe is a keeper! I made this as directed, except I used broccoli in place of Asparagus. The flavors all came together, the smokey flavor of the ham mixed with the sour cream and the Italian cheese coating the noodles, yummy! Oh, I did top with Ritz cracker crumbs instead of chips. Whole family loved this and it didn't last long, they gobbled it up. Now that I know how good this is, I will be making it quite often.
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Tweaks
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This recipe is a keeper! I made this as directed, except I used broccoli in place of Asparagus. The flavors all came together, the smokey flavor of the ham mixed with the sour cream and the Italian cheese coating the noodles, yummy! Oh, I did top with Ritz cracker crumbs instead of chips. Whole family loved this and it didn't last long, they gobbled it up. Now that I know how good this is, I will be making it quite often.
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i got creative b/c i'm working with leftovers, but this was good! left out mushrooms & onion - subbed chix broth for milk and 1c sharp white cheddar/1c sharp cheddar & honeybaked ham for the ham. yum yum yum. thanks so much for providing a workable recipe that tastes great. will try again per your direx exactly!
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YUMMMMMMMM!!!!! that's all i have to say. Do NOT skip out on using the italian cheese blend- it really kicked up the flavor and so yummy. I don't like ham so I used chicken. also low fat sour cream, water instead of milk, just one bunch of asparagus- i love asparagus, 2 jars of mushrooms. Next time I think I'll use just 1 can of cream of mushroom- it was plenty creamy and I threw away the other 1/2 can of cr of mushroom because I don't use cream soups that much. I will also use 6 cups uncooked noodles- I made 4 cups and still didn't have enough noodles for my liking. THIS RECIPE ROCKS!!!! My hubby loved it too! Thanks Wildflour
RECIPE SUBMITTED BY
Wildflour
Forked River, 0
Hello! Former caterer and restaurant owner taking life slower now and just enjoying photographing my food creations and blogging them! Pop on over to my blog to see over 800 of my recipes at Wildflour's Cottage Kitchen @ wildflourskitchen.com !